Make It

Meanwhile, combine the next 8 ingredients in a bowl (everything but the cornstarch & water). When the chops are browned, pour the sauce over the top. Cover and cook on low heat, turning occasionally for at least one hour. The longer you cook them, the more tender they will become.

Once they are finished cooking make a cornstarch slurry with the cornstarch and water. Remove the chops from the skillet and slowly add the cornstarch slurry to thicken the juices. Put the chops back in the skillet and coat them with the 'gravy' you've made.

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Notes

This is one of our favorite ways to cook pork chops. I will sometimes put this in the slow cooker and let it cook on low heat all day. We serve it over white steamed rice with a side vegetable. Obviously, you can substitute real brown sugar for the Splenda, but we prefer it this way! Enjoy!